Spinach and shredded chicken egg rolls—Jiuyang Zhishi

Overview

Everyone who works out will fall in love with this dish

Blanch spinach in water for 30 seconds, remove and chop into pieces. Separate the yolk protein from the eggs, add 3 egg yolks to the chopped spinach, add an appropriate amount of salt and mix well. Beat egg whites until stiff peaks form.
Mix the egg whites and spinach egg yolk paste, pour it into the Jiuyang grilling machine, and heat it over low heat for 5 minutes.
Pour the chicken breast into a pot with cold water, add ginger slices and cooking wine, cook until cooked, remove, loosen with a meat mallet, and tear into thin shreds.
Grate the carrots, blanch them in hot water, add the seasonings together with the shredded chicken and mix well.
After the spinach omelette is fried, take it out, spread the mixed shredded chicken evenly, roll it up with oil paper like a cake, and tighten both ends to fix it.
Tear off the parchment paper, slice and serve. If you can't finish it, keep it in the refrigerator.